Chocolate and peanut butter go so well TOGETHER, don't they? We made this yummy cake for a big family DESSERT night at our house not too long ago. It serves a lot of PEOPLE! And, needless to say, it was luscious and LOVED by all! Hope you like it too.
Chocolate Peanut Butter Sheet Cake
1 box devil's food cake mix
Ingredients on box
1 small box instant chocolate pudding
1/3 to 1/2 cup sour cream
Peanut Butter Topping
1 large box instant vanilla or cheesecake pudding
Milk (on box, probably 3 cups)
1 (8-ounce) package cream cheese, room temp
3/4 cup creamy peanut butter
1/4 cup sugar
1 teaspoon vanilla
1 (8-ounce) container Cool Whip, thawed
Semisweet chocolate chips
Make the cake batter according to package directions. Stir in the instant pudding mix powder and the sour cream. Spread onto a cookie sheet with sides that has been generously sprayed with nonstick spray. Bake at 350 degrees for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
For the topping, prepare the instant pudding with the milk as directed and let set in the fridge. With a hand mixer, beat together the cream cheese, peanut butter, sugar, and vanilla until smooth. Gently fold half of the Cool Whip into the prepared pudding (you can do it all, but you may want to use 1 cup peanut butter if you do), and then fold half of the pudding mixture into the peanut butter mixture until smooth. Fold in remaining pudding mixture. Spread over cooled cake and sprinkle chocolate chips over top. Chill for about 2 hours before serving. Refrigerate leftovers. Makes 20 to 24 servings.
TIP: Increase the amount of peanut butter to 1 cup for a stronger peanut butter flavor. Any chopped or shaved chocolate over top would be good, and maybe even some chopped peanuts for more crunch. You could try crunchy pb instead of creamy!